Spread the almonds in a single layer in a shallow ungreased
baking pan
and place in cold oven. Bake at 350º F degrees, stirring
occasionally,
until the internal color of the nuts is tan to light brown, 12 to 15
minutes.
(Keep in mind that the nuts will continue roast a little more after
they
are removed from the oven.) Set the roasted almonds aside. Thoroughly
mix
the sugar and salt. Stir together the honey, water and oil in a
medium-size
saucepan and bring to a boil over medium heat. Stir in the roasted
almonds
and continue to cook and stir until all of the liquid has been absorbed
by the nuts, about 5 minutes. Immediately transfer the almonds to a
medium-size
bowl into which some sugar mixture has been sprinkled. Sprinkle the
remaining
sugar mixture over the almonds and toss until they are evenly coated.
Spread
the almonds out on wax paper. When cool, store at room temperature in a
tightly covered container or plastic bag for up to two weeks.